Homemade Noodles in Chicken broth

Homemade Noodles in Chicken broth
1½ c. flour (either freshly ground whole wheat or white
¼ t. salt
2 eggs, reconstituted or fresh
Place flour in mound on board, making a nest or well in the center of the mound. Pour eggs into nest. Beat the eggs with a fork, gradually bringing the flour into the mix. Work the dough into a ball with your hands, picking up only as much flour as it takes to make a stiff, but workable ball. Knead the dough for about five minutes. It should not stick to the board. If it seems too moist, add a little more flour; if too dry, dampen your hands and knead longer. Divide the ball into quarters. Cover three and reserve one to work with immediately. Lightly sprinkle board with flour and roll out dough, pulling it into a uniform thickness oval. Make it as thin as workable and let rest in a warm, dry place. Repeat with other three quarters. When all dough is dry, but not stiff and brittle, roll like a jelly roll, cutting into desired thickness with a sharp knife. You can then either fluff out to separate and then carefully hang to dry or lay it flat to air dry for an hour. Pour a quart of chicken broth (or use dry chicken granules to make a broth) into a large pot. Add diced, canned, or freeze dried chicken meat, if desired, as well as onion, carrots, and spices as wanted. Bring to a medium boil, then carefully add noodles, simmering just long enough to make them tender. The flour on the noodles provides natural thickening. You’ll get raves for this simple, yet satisfying meal.